This is the best vegan lemon curd recipe you will ever find, with a sweet tangy flavor and just 3 ingredients!
Easy vegan lemon curd
Once you discover how simple it is to whip up your own lemon curd at home, you will never buy another jar at the store again.
Some online recipes make it seem complicated, but in truth it could not be easier. Just bring your three ingredients to a boil and stir until thick.
That’s really all there is to it!
With minimal effort required, you get a thick and absolutely delicious eggless lemon curd perfect for topping ice cream, cheesecake, or eating with a spoon.
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Lemon curd without eggs
The main ingredient in traditional lemon curd is egg yolks, and many recipes also call for egg whites or butter.
My goal was to create a healthy vegan version with the same tart flavor and smooth texture of the original.
In order to retain the same basic flavor profile, I used all of the same ingredients present in traditional lemon curd, with the exception of eggs.
The results were even better than I hoped. If you do not know this recipe is vegan ahead of time, you will never be able to guess. It tastes exactly like classic lemon curd!
Try swirling the recipe into Homemade Frozen Yogurt
Ingredients
All you need for the recipe are lemon juice, sweetener of choice, and cornstarch, plus water and an optional pinch of ground turmeric for color.
Lemon juice – Use either fresh squeezed lemon juice or lemon juice from a jar. For even more lemon flavor, feel free to add the zest of one lemon after heating.
Sugar – This can be classic white sugar, unrefined coconut sugar, or xylitol or granulated erythritol for a version with no sugar added.
Cornstarch – Instead of eggs or heavy cream, two tablespoons of cornstarch thicken the plant based lemon curd.
For keto lemon curd with no cornstarch, try experimenting with potato starch, arrowroot, or xanthan gum. And let me know how it goes if you do!
Water – I tested both water and nondairy milk in the recipe and found that water works just as well as almond milk or oat milk.
If you want an even creamier fruit curd, replace the water with canned coconut milk.
Optional ingredients – Some vegan lemon curd recipes include vegan butter for added richness. I found this was not needed, but you can absolutely stir in a tablespoon or two of plant based butter if you wish.
To achieve a beautiful golden color, I did opt to include just an eighth teaspoon of ground turmeric. You may use a few drops of natural yellow food coloring or omit this ingredient entirely if you prefer.
Step by step recipe video
Watch the vegan lemon curd recipe video – above.
How to make vegan lemon curd
Start by combining the lemon juice, water, and sugar in a small saucepan.
If you are using ground turmeric or food coloring, add it here as well.
Turn the heat on to low medium, and whisk in the cornstarch until fully dissolved.
Slowly bring the contents of the saucepan to a boil, stirring frequently.
Once boiling, turn the heat down to low and whisk constantly until the lemon mixture reaches your desired thickness.
Remove from the heat, and serve. Let the saucepan cool before transferring the curd to a mason jar or covered container.
Store leftovers covered in the refrigerator for up to two weeks.
The lemon curd will thicken considerably when chilled. You can easily thin it out again by reheating for a few seconds in the microwave or on the stove top.
To retain the best texture, I do not recommend freezing this lemon recipe.
Uses for dairy free lemon curd
Try the lemon curd over cake, such as this Vegan Carrot Cake.
Swirl it into yogurt, spread it on toast instead of jam, or pour it into tart shells to make large or mini vegan lemon tarts.
It is a great topping for Vegan Cheesecake or Coconut Ice Cream.
Or eat it straight from the jar with a spoon, enjoying the wonderful smooth texture and tangy lemon candy flavor of each spoonful.
In addition to being egg free and dairy free, this vegan recipe can also be low fat, low calorie, nut free, soy free, sugar free, and gluten free.
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup sugar or erythritol
- 2 tbsp cornstarch
- 1/8 tsp ground turmeric (optional for color)
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Combine the lemon juice, water, sugar, and optional turmeric in a small saucepan. Heat on low medium, and whisk in the cornstarch until fully dissolved. Bring to a boil, then turn the heat to low and stir constantly until it reaches your desired thickness. Enjoy hot, or let cool before transferring the vegan lemon curd to a covered container. Store in the refrigerator for up to two weeks. Thin out leftover lemon curd by reheating for a few seconds in the microwave or on the stove top.View Nutrition Facts
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